All posts by Jody Lenz

Threshing Table Farm Week 10B August 17th, 2017

In this week’s Box:

Basil                    Cabbage                       Bell pepper                     Jalapenos                       Kohlrabi                           Carrots

Onions                Potatoes                       Garlic                               Cilantro                          Summer Squash               Cucumbers

Beets w/Greens  Sweet Corn

 

Hello!

Remember the little chick we saw last week? S/He is still doing really well and peeping it’s cuteness out to the world as it follows mama. There is some cuteness competition around the farm though- we’ve just come across two different families of mom and baby pheasants. One family is living in our front field, and one in the north field. We’ve seen one papa pheasant on the edge of our north field. This makes Mike very happy!

This has been a very cool and wet August. Usually this is a very hot and dry month. The tomatoes really love the heat. They are ripening extremely slowly. Farm friends in Osceola have lost all of their tomatoes to Late Blight. We are watching ours closely, but so far, so good. There is nothing to be done to keep late blight away, all we can do is watch and wait.  The wet conditions make it more likely to happen. Late blight affects potatoes as well, so Mike has spent the evening mowing the potato plants down. This ensures that the plants won’t get late blight and the potatoes in the ground will be safe. Luckily, the potatoes are matured enough that they don’t need to grow any larger.

We’re still planting some fall things- lettuce, radishes, beets and more. We’re doing a few weeding projects, but over-all, the weeding is subsiding. We’re busy harvesting, and watching the winter squash. They’re sizing up and putting on nice color. Summer squash and cucumbers are still coming on strong, but they are moving a little slower. It’s fun to see the rutabaga, leeks and pumpkins that are still coming. We’re taking a break from beans this week, but there are still several patches of beans to come yet.  It was nice to see those of you who came out to pick your own beans from last week’s patch.

We have lots of fun things happening out at the farm-

Pack Shed Party!!! Come on out! Bring a chair, bring a dish to pass and bring your favorite beverages. Eat, visit and dance to Gravel Road. It’s one of our favorite nights of the year!  Friday, August 25th, 6pm-?

Sour Dough Bread baking Class- At the last farm dinner, I met the owners of Sunrise Flour Mill. They mill organic, ancient grains into flour. I am not celiac, but I do struggle with wheat and other grains. I have to watch that I don’t eat too many. I was given the Sunrise flour left-over from the pie baking done for the dinner. I baked bread, pies, cookies and a few other things and found it was delicious, easy to work with and didn’t bother my tummy!  This is a common comment made about the ancient grain flours that Sunrise Flour Mill produces. They are going to come out to the farm on Thursday, September 14th at 6pm to hold a class about their flours, baking sour dough bread and they’ll also be bringing a pizza oven so that we can all enjoy pizza made from Sunrise flour. Watch your e-mail for more info on the class and directions on how to sign up.

Fairy House Pottery Class with Farm Member- Sharon Overland. Friday, September 22nd.

 Farm member Sharon Overland will be offering a “Pottery on the Farm” class here at Threshing Table Farm. We will be making Fairy House Luminaries in the pack shed. Come and enjoy the first evening of fall with friends, new and old. We will learn how to use simple molds, and how to add texture and handmade details to slabs of clay to create one of a kind handmade luminaries. No experience necessary. 10+ years old is recommended, although children are welcome to work on a project with a parent (or create their own), but must be able to follow directions and sit for the duration of the project. Stay tuned for cost and more information

Taher Farm Dinner

Plans are in the works for a September dinner. More details to come!

Storage:

Basil: Glass of water on your counter

Cabbage: Red, Green, Savoy, or Napa- they’re all coming in together, and in stages. Store any of them in your crisper drawer. Though they have slightly different flavors and textures, you can use them interchangeably in your favorite cabbage recipes

Peppers: Crisper drawer

Kohlrabi, Carrots, beets, summer squash, cucumbers- Crisper drawer or plastic bag

Potatoes- cool, dark place

Onion- Walla Walla, not a great storage onion. Use soon or place in refrigerator

Cilantro- covered jar in refrigerator

Sweet Corn- Bag or crisper drawer

Garlic- counter

Beet Greens- salad spinner, plastic bag or covered container

Potatoes and Cabbage

1 head of cabbage
3 medium potatoes
1/4 c oil
1/4 c butter
1-2 garlic cloves, minced
1 tsp salt
2 tsp pepper

Rinse head of cabbage. Remove leaves from cabbage, discarding the core. Slice cabbage leaves into 6-8 pieces. Wash and slice potatoes. In a large skillet over medium heat, melt butter and add oil.  Add potatoes, garlic and cabbage leaves, cover and simmer 20 minutes. Stir occasionally. Add salt and pepper. Stir to coat and simmer another 10 minutes until potatoes are tender.

 

Cilantro Lime Rice

2 Tbps olive oil
1 1/2 cups basmati long grain white rice
1 clove garlic, minced
2 1/4 cup water
1 teaspoon salt
Zest of one lime
3 Tbsp lime juice
1/2-1 cup lightly packed chopped cilantro, leaves and tender stems

1 Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
Add the garlic and cook a minute more.

2 Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.
3 Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Serve with chicken, steak, shrimp, Mexican or Asian food.

 

Carrots and Basil

carrots (sliced diagonally)
2 teaspoons olive oil
2 large garlic cloves (sliced thinly)
2 tablespoons fresh basil (thinly sliced or chopped)

Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
Drain and reserve 1/2 cup of liquid.
Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
Remove from the heat and stir in the basil

 

Threshing Table Farm August 10th, 2017 Week 9 A

In your box this Week:

Savoy Cabbage                                   Bell Pepper                 Jalapeno peppers                          Kohlrabi

carrots                                                 cucumbers                   summer squash                            celery leaves

walla-walla onion                                potatoes                      basil                                                garlic

beans                                                 broccoli                        lettuce

 

Hello from the farm! What a fun time to be in the fields, there are vegetables begging to be picked everywhere! They are even screaming louder than the weeds! (At last!)

So the big news around here is that Claudia had a great time at the Wisconsin State Fair last week! If you don’t follow us on our Threshing Table Farm facebook page, (And you really should…)  you may not know that she placed 12th in the state  in dairy showmanship. Showmanship is all about how she handles the calf, not about how good the calf is.  She was 12th out of 90 kids her age. She is thrilled and so are we! She’s already counting down the days until the fair next year.  (344)

Aside from that, we are enjoying the cooler temps as  we are out working each day. The weather has been beautiful. This is making for a slower ripening of the tomatoes, but we are seeing some red glimpses out there. The carrots have been struggling this summer. They have not sized up like we would like. We will have some for you this week and next, and then a long break while we wait to see if the fall carrots fare better.  And we have Garlic! Beautiful garlic! We have never had such an abundant, beautiful crop as this, and we are pretty proud! The bulbs may not be totally dry, so please use soon or leave in a warm, dark, dry place to continue drying. A dark corner of your kitchen counter will probably be fine.  The onions are coming in big time! Enjoy the Walla Walla’s!

We’ve got some fun activities coming up on the farm…

Pack shed Party!!  August 25th, 6pm-? Come for the pot luck and stay for the music!

Fairy house building!!

Save the date… Friday, September 22nd. Farm member Sharon Overland will be offering a “Pottery on the Farm” class here at Threshing Table Farm. We will be making Fairy House Luminaries in the pack shed. Come and enjoy the first evening of fall with friends, new and old. We will learn how to use simple molds, and how to add texture and handmade details to slabs of clay to create one of a kind handmade luminaries. No experience necessary. 10+ years old is recommended, although children are welcome to work on a project with a parent (or create their own), but must be able to follow directions and sit for the duration of the project. Stay tuned for cost and more information.

Peep Peep!

Each spring we move the chickens to the moveable coop and set them out on the farm somewhere. This allows them to have fresh dirt, vegetation and bugs while also fertilizing and eating ticks that helps us. We always have a few rogue chickens that refuse to stay in the moveable coop no matter what we do. They remain living near their winter coop. This week, one of the hens hatched out 1 chick.  So we have a tiny yellow “Peep” wandering after it’s mama. Totally adorable. Since the rooster lives in/near the moveable coop and the rogue hens never want to go over there, I have no idea how those two managed to “hook up” but we’re glad they did.  If you’re out at the farm, take a look for her.

 

Bean picking

We have a nice crop of beans and if you would like to come out this weekend to pick some, feel free! Free beans! Come pick as many as you would like. Bring bags/containers. Please walk out to our north field using the path behind the greenhouse. The path runs along side the neighbor’s corn field.  Stay on the path until you reach the bean patch. We’ll have a sign out there so you’ll have no problem finding  them.  Enjoy!

 

Storage Tips:

Cabbage: Crisper drawer or plastic bag in the refrigerator

Peppers: Crisper drawer

Kohlrabi: Crisper drawer

Carrots: Plastic bag in the coldest part of your refridgerator

Cucumbers/Summer Squash-:Crisper drawer

celery leaves: covered container in refrigerator

Walla-walla- refrigerator

potatoes- cool, dark place

Basil- glass of water on kitchen counter

Garlic- warm, dry, dark place

Beans: covered container in refrigerator

RECIPES

Blackberry Basil Crisp

6 cups blackberries

8 fresh basil leaves, cut into thin ribbons

juice of half a lemon

2 cups rolled oats

3/4 cups ground flaxseed

1/3 cup butter melted

1/2 cup brown sugar

pinch of salt

Preheat oven to 350 degrees. Mix together blackberries, lemon juice, basil and salt in a 9×9 baking dish. In a bowl, combine oats, flaxseed, sugar and butter. Mix until crumbly. Sprinkle on top of berries. Place baking pan on cookie sheet and bake for 25-30 minutes until the top is golden brown and crisp and the fruit is bubbling. Add whipped cream or vanilla ice cream and serve.

 

Cabbage and sausage skillet

1 small head cabbage, shredded (5 cups)

4 medium potatoes, sliced

1 medium onion, sliced and separated into rings

1 tsp caraway seed (optional)

1 lb cooked kielbasa cut into 1 inch pieces

1 cup apple juice

2 T. prepared brown mustard

1 tsp. worchestershire sauce

In a 12inch skillet, combine cabbage, potatoes, onion and caraway seed. Top with sausage.

In a small bowl, combine remaining ingredients. Pour over sausage and bring to a boil. Reduce heat. Cover and simmer 30 minutes or until vegetables are tender.

 

Cucumber water

1 cucumber, sliced and unpeeled

1 1/2-2 liters water

3 mint sprigs

half a lemon, sliced and unpeeled

 

In a pitcher, combine all ingredients. Let it rest in the refrigerator 24 hours. Serve with ice.

 

Grilled Zucchini

zucchini or summer squash, cut into 1/4 inch thick sliced, lengthwise

2 cloves garlic, minced

1/4 cup olive oil

salt and pepper

Heat grill to high.  Rinse and dry zucchini. Cut into long slices. Toss with olive oil, garlic and salt and pepper. Grill over direct heat until well browned. 4-6 minutes per side.

 

 

Threshing Table Farm Week 8B, August 3rd, 2017

In this week’s box:

Thyme         Cucumbers                 Summer Squash                   Cabbage                  potatoes               Beans

Swiss Chard                Kohlrabi                   Lettuce                   Dill                          Broccoli

 

Welcome to August! We are kicking off a few great weeks of cabbage! We have 4 types of cabbage planted and they are all coming in together. They are also maturing at equally, unequal rates! We will be harvesting and sending them as they size up, but know that from week to week and box to box, you may find different cabbages.  Most of you will be getting a Napa cabbage this week, but a savoy might sneak in a few boxes too.

The potatoes are washed this week. Though the skins are a bit fragile, they are tougher than they have been the past few weeks. This variety is called, “Dakota Pearl” and they are beauties!

Are you enjoying the broccoli? We hope so, but if you are finding you get more than you can use, you can freeze it for eating later. Boil a large pot of water. While that is happening, cut your broccoli into bite size pieces. Drop the broccoli into the boiling water and cook for 4 minutes. Remove from boiling water and submerge into ice water to cool. Drain and package into freezer bags. Seal and freeze. There. Done. This is called blanching and a blanching pot can make the job even easier.

4-H has taken our kids this week… and done lovely things with them.  Claudia is at the Wisconsin State Fair. She left at 4am Tuesday morning and won’t be home until Sunday. She is showing her dairy calf there. She also has a set of pillows that were chosen at the county fair to go to the state fair. I’m jealous that she will be near those state fair cream puffs!  Malcolm is on a 4-H Wisconsin trip to spend 3 days in Green Bay. Lots to see and do there.  Jonas gets to go to the state fair with grandma and grandpa, so he gets a fun excursion as well.

Mike and I will be home, keeping the farm moving along. We’re doing some weeding, but it really is slowing down. The fall carrots are starting to show themselves and we’re busy with harvesting and still a little planting.

CHICKEN ORDERS
If you ordered chickens from Farm Sweet Farm, I will be picking those up today.  They will be in my freezer and ready for pick up as early as tomorrow.  Please let me know when you will be coming to pick them up and I will make sure to be handy to get them out for you and figure out your total payment.  Thanks!  Did you miss the chance to order chickens? No worries! Contact Heather at www.farmsweetfarm.org and she will get you set up! She had a larger than average set of birds and has more to sell!

Bi-Frost Farm’s Goat milk cheese!
Time to order more Goat’s Milk cheese. Deliveries will be the first two weeks in August.
Due to Meg’s does not milking as much as they should be, she is  short on milk. Therefore she is  only making two kinds of Chevre right now, Plain and Garlic Dill, as they are the most popular. She’s hoping in September to be adding Feta/Salzkase back to the line up.  Order your cheese at:  bifrostfarms.com
715-643-2208

Stone Soup!

It’s getting closer! If you would like to be a part of Stone soup, please contact our farm member, Sue Keskinen at skeskinen@yahoo.com

For those of you not aware, Stone soup is a fun event to share your crafty side with others. Everyone involved brings about 10 items made by you, (10 of the same type of thing is preferred) and then traded with others. It’s kind of like a Christmas cookie exchange without the cookies. We’ve had really wonderful items of art in the past- pottery, homemade soaps, wooden signs, jewelry, dried herbs and many more! The list is never ending. All levels of craftiness are welcome and we’re even having a youth stone soup. So sign up with your young one! It’s helpful to let Sue know what you will be making when you sign up. The actual event “Stone Soup” will be a gathering in early November. It will be here before you know it. Get creating!

Pack Shed party! August 25th. Invite to come in a separate e-mail.

Green Beans

We like to offer a Free-Pick of green beans when they are in season to all of our members. If you are interested in picking green beans for winter, please let us know and we’ll let you know when a good time to come out is. I think we’ll have some this weekend, but I am hoping for an even better week next week.

 

Storage Tips:

Thyme: Refrigerator in a plastic bag, or I just like to leave it on the counter. It dries nicely.

Dill: In a glass of water on the counter or refrigerator. Can also be chopped and frozen for later use.

Cucumber, summer squash: Crisper drawer

Cabbage: Put in plastic bag in refrigerator

Beans and Broccoli: plastic bag in fridge

Lettuce and Swiss Chard- Plastic bag in crisper drawer

Kohlrabi- Crisper drawer.  My favorite way to eat these is peeled, sliced and raw!

Potatoes – cool, dark place

Recipes:

Vegetable Fried Rice

1 1/2 cups long grain brown rice

Make rice as directed. Cool, at least 2 hours.

Heat 2 T. oil in large skillet over med-high heat.

Fry 1/2 lb tofu, chicken or scramble a couple of eggs. Set aside.

Saute-  3 swiss chard ribs, 2 cups shredded cabbage, a handful of diced green beans and

1 onion, just until hot. Reduce heat to low and stir in the rice and veggies. Add tofu, chicken or eggs.

Pour on 1/4 cup tamari soy sauce. Cook slowly, tossing frequently until hot throughout. About 10 minutes.

Thyme roasted potatoes with chicken

3 pounds small red potatoes, halved
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1/4 cup fresh thyme leaves
2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry, or 1 large chicken.
Directions
Preheat oven to 450 degrees. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
To make the seasoning: in a small bowl, combine thyme leaves with 1/4 teaspoon pepper and 2 teaspoons salt; set aside.
Working from neck end of chickens, use your fingers to gently separate skin from flesh, including thigh and leg areas. Distribute thyme mixture under skin of each chicken, dividing evenly; season cavities generously with salt and pepper. Tuck wings under breasts. Using kitchen twine, tie legs together securely on top of chickens. Besides helping them cook evenly and stay moist, this will also help preserve their shape.

Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, and season each with salt and pepper.
Roast, tossing potatoes occasionally and brushing chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees. about 1 hour.  Longer if using one large chicken.
Let chickens rest in a warm spot 10 minutes before serving.

Napa Cabbage Salad

napa cabbage, thinly sliced
2 tablespoons olive oil
1 tablespoon sesame seeds

1/2 onion chopped

1/2 cup sunflower seeds

1/2 cup sliced almonds

DRESSING
2 tablespoons soy sauce
1/4 cup cider vinegar
1/2 cup sugar
1/4 cup olive oil
salt and pepper to taste

1/8 teaspoon gorund ginger
In a small saucepan, combine the soy sauce, cider vinegar, sugar,  oil, salt and pepper and ground ginger and simmer for 1 minute.
Remove from heat and refrigerate.
In a small saute pan, heat oil over low heat and add noodles, sesame seeds and onion; stirring frequently, cook until golden brown.
In a large salad bowl, toss the nuts/seeds and sliced cabbage together.
Add dressing

 

Green Beans and Dill
9 ounces fresh green beans
1/3 cup vegetable broth or water
3 tablespoons chopped fresh dill
2 tablespoons butter
salt & freshly ground black pepper
Directions
Place fresh green beans in a saucepan with vegetable broth and dill.
Cover; bring to a boil.
Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
Drain.
Stir in butter, adding salt & freshly ground black pepper to taste.
Serve and enjoy!.

Threshing Table Farm Week 7A July 27th, 2017

In this week’s box:

Broccoli        Kale        Summer squash      Potatoes      Cucumbers      onions

Fennel          Dill         Spicy globe basil      Savory      Turnips and greens      Beans

The fair was last week and a lot of fun! The kids showed some of what they learned during the last year and then learned even more while at the fair. Jonas’ highlight was showing Comet the rabbit. Comet enjoyed the outing but was glad to come home to his spacious cage and much quieter surroundings. (Those roosters in the rabbit/poultry barn are sure noisy!) Malcolm earned a Reserve Champion ribbon on his maple syrup and presentation on how to make maple syrup and Claudia did really well in calf showmanship. She’s happy to see how much she’s improved since last year and excited to head to the Wisconsin State fair next week. Everyone ate a lot of fair food that we enjoyed immensely. But, it’s nice to get back the veggies on our plates!

 

On the farm we are continuing to fight the weeds. We have planted the fall carrots and some fall lettuce.. The summer carrots should be ready in a couple of weeks. The green beans are in the box this week and a fairly steady supply of beans will follow. The summer squash are invading!  But we love it!  Cucumbers are coming in at a close second. Lots of good recipes are out there to help you use your cucumbers and summer squash.

 

Summer wouldn’t be summer without summer visitors. This week we were blessed with my sister and her 3 kids visiting from Indiana. They have been having fun running around the farm, swimming in the pool and playing with their cousins. My sister has been helping with the running of the house and meals. That has been a treat!

 

CHICKEN ORDERS

If you ordered chickens from Farm Sweet Farm, I will be picking those up today.  They will be in my freezer and ready for pick up as early as tomorrow.  Please let me know when you will be coming to pick them up and I will make sure to be handy to get them out for you and figure out your total payment.  Thanks!

 

Pack Shed Party

Friday, August 25th. Potluck, Gravel Road, camp fire- lots of great people!

Come one, come all! Bring your own beverages and chairs. We will provide lemonade and water.

Bi-Frost Farm’s Goat milk cheese!

Time to order more Goat’s Milk cheese. Deliveries will be the first two weeks in August.

Due to Meg’s does not milking as much as they should be, she is  short on milk. Therefore she is  only making two kinds of Chevre right now, Plain and Garlic Dill, as they are the most popular. She’s hoping in September to be adding Feta/Salzkase back to the line up.  Order your cheese at:  bifrostfarms.com
715-643-2208

Veggie Info:

Broccoli: Store in a plastic bag in the refrigerator

Kale: Plastic bag or crisper drawer

Summer Squash: refrigerator

potatoes: cool, dark place. New potatoes have fragile skins. Wash when you are ready to use and use sooner, rather than later.

Cucumbers: Crisper drawer

Onions: These are fresh, so keep them in the refrigerator

Fennel: refrigerator

Dill and Basil: In glass of water on counter or in plastic bag in refrigerator.

Savory: Leave on the counter to dry or place in refrigerator to keep fresh.

Turnips/Greens: Cut greens off of turnips for storage. Place turnips in crisper drawer and store leaves as you would any greens.

Beans: Keep in a plastic bag in the refrigeartor

 

Turnips with Onions

5 medium turnips, peeled and cut into 1/2 inch cubes

2 T. butter

1 medium onion, chopped

3/4 tsp. marjoram

1/2 tsp. salt

1/8 tsp. pepper

Cook turnips 15-20 minutes or until tender. Drain. In same saucepan, melt butter. Add onions and cook until tender. Stir in remaining ingredients. Cook approximately 5 minutes, stirring often. Turnips should be golden brown.

Cucumber Salad

Mix:

1 1/2 cups sliced cucumber,

2 T. onion,

2 T. feta,

1 Tbsp.red wine vinegar,

1 tsp. extra virgin olive oil

1/2 tsp. dill.

Toss and enjoy.

 

Ribbon Summer Salad

2 zucchini, trimmed

1/4 lb deli sliced ham

1/4 cantaloupe, seeded and cut into 1 inch chunks

1 T. extra virgin olive oil

1 T. white wine vinegar

1 tsp. Dijon mustard

1/2 tsp. dried mint

1/8 tsp. salt and pepper

Run a vegetable peeler lengthwise along zucchini to make long ribbons. Stack ham slices and cut into 1 inch strips.

In a medium bowl, combine zucchini, ham and cantaloupe. In a small bowl, whisk dressing ingredients together. Toss gently and serve.

 

Turnip Green Pesto

Use turnip greens in combination with basil, in your favorite basil pesto recipe.

 

Kale, Fennel and potatoes

3 T. olive oil

3/4 lb potatoes, cut into 1/2 inch pieces

1 large bulb fennel, chopped

salt and pepper

1 bunch kale, torn from thick stems

hot sauce for serving, optional

Heat the oil in a large skillet over medium heat. Add the potatoes and fennel, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until golden and tender, 15 to 20 minutes.
Add the kale and cook, tossing occasionally, until wilted, 8 to 10 minutes more. Serve with the hot sauce

 

Have a great week and happy eating!!

Jody, Mike, Claudia, Malcolm and Jonas

 

 

 

 

Threshing Table Farm Week 6B July 20, 1017

 

In your box:
Dill Lettuce Baby potaotes Broccoli
Chives Parsley Summer squash Fennel
Fresh onions Red Mustard Greens Arugula Cucumber

This box packs a punch! There is a lot of flavor and aroma for all your cooking needs. We are really excited to see some newcomers this week. The cucumbers are just starting and the baby potatoes! Yum! We sent parsley, dill and chives because those are our 3 favorite herbs to add to new potatoes. The fennel has sized up beautifully and we’ve been working with new lettuce varieties, (new to us anyway) looking for lettuce that will hold up in the heat of mid-summer. So far, so good.
The peas are on their way out.  It’s always too short of a season in my opinion. There are 2 silver linings though-

1. Though there are not enough peas to pick and put in the boxes, there are still a lot out there. Please come and pick your own peas to your heart’s content! The peas are trellised in the field right next to our driveway. Stop by any time before Sunday and help yourself.
2. Green beans are just around the corner! It looks like we should be seeing those next week. Yeah beans!

Last week I took a quick trip over to Kewaunee for Farm Technology days to promote local foods and CSA farming. It was a fun event that showcased the many aspects of agriculture. It was an intersection of many ag issues and the people who work within them. There is always something to learn as well as teach at these events. I’m grateful for my amazing family and employees that stepped up to make sure that my being gone didn’t slow anything down on the farm!

We are busy getting ready for the fair. We LOVE the county fair. The kids learn so much through their 4-H projects and we all enjoy gathering with friends, old and new. There are always funny stories about what happens as we get the projects ready. This year it involves the cat Luna and the rabbit Comet. During the winter, both Luna and Comet reside in the house. Luna’s favorite place to sleep is on top of Comet’s cage and occasionally, we catch her tormenting Comet by sticking her paw in the cage and poking him. Luna is an extremely talented hunter. Mice, birds, rabbits, squirrels, you name it. So we make sure to keep them apart as much as possible. Sunday night, Jonas went to get Comet from his outdoor cage and bring him into the house to get his nails trimmed. Jonas is taking him to the fair and his nails need to be neat and tidy. It was pretty late and dark by the time he went and got him and brought him in. Grandma was visiting, and she was getting ready to leave after Comet’s nails were done, so she offered to put Comet back in his cage. Without her knowing it, Luna had crawled into Comet’s cage while he was in the house. In the dark, Grandma didn’t see Luna, so she put Comet in the cage and locked it up. The reason that this is a funny story and not a tragic one, is because they both came through the night unscathed. The next morning Mike saw Luna and Comet nose to nose in the cage and as soon as Luna saw him, she meowed pitifully to be let out. I don’t know what made her not eat that rabbit, but we are so glad she didn’t!! Comet couldn’t have slept a wink the whole night! If you would like to see Comet at the fair, come on out to Glenwood City Friday-Sunday and find him in the rabbit and poultry barn. Claudia will have her calf, Hopscotch at the fair also. Look for Riverside 4-H Club in the dairy barn. Legos, crafts, garden produce and more will be exhibited by the kids too.

If you follow the farm on facebook, you know that we have harvested the garlic. We have NEVER had such bountiful or beautiful garlic. We are excited to share it with you! It will be a few weeks out yet though, as we are drying and curing it first. I checked the bees and they look good too. I like to put 3 deep boxes on for them, (this is their food to feed them in the winter.) when this box is full, I can put on the boxes that are strictly for me to harvest honey from. So far, they look to be doing really well.

Pack Shed Party!!
Friday, August 25th, 6:30-? Delicious Pot luck, Great Music by Gravel Road, lots of fun on the farm. Bring your family and be a part of it! Bring your own beverages and chairs. See you in the Pack Shed!!!! (Or out by the camp fire)

Pork
Pigs from our farm will be ready in September. If you are interested in a whole or half hog, please give David Jensen a call for all the details. Honestly, I am so sad to see them go, but opening my freezer and knowing I have delicious pork to eat from pigs that were loved, raised with grass to eat, trees to scratch on and dirt to dig in, makes me very happy! As I do not choose to be vegetarian, I do choose to eat humanely and sustainably raised meat. It’s worth it!
Dave’s Phone # 612-685-0155
Beef- Check out www.farmsweetfarm.com for grass-fed beef or talk to Dave Jensen about his locally raised beef.

On to the veggies!
Cucumbers- Crisper drawer
Lettuce, Arugula, Mustard Greens- Salad spinner and then keep in a covered container. Mustard Greens have a real kick!
Broccoli- Keep in plastic grocery bag in the refrigerator
Fresh onions- keep in the crisper drawer. You can use the greens as well as the white bulb.
Summer Squash/Zuc: refrigerate.
Dill, Chives, Parsley- in a plastic bag or covered container in the refrigerator
Fennel- Crisper drawer. Try adding a few Tablespoons of trimmed fronds to your meatloaf or other beef dishes.
Potatoes- cool dark space, not the refrigerator. These will not keep long as they are not cured. Use them soon! We send them unwashed, as the skins are very fragile. Wash when you are ready to use them.

 

Mustard Greens- These are the small bunch of purple/green leaves Super spicy when eaten raw, but not so when cooked. Use raw in salads or sandwiches for a kick. Saute for a side dish or in a stir fry or throw them in the crockpot with a roast. Give it a try.
Sauteed Mustard Greens
Mustard Greens Chopped
Arugula, Chopped
1-2 cloves garlic chopped
1 young onion, chopped
1 T. olive oil
¼ cup water
1 T. white vinegar
Salt and pepper to taste

Heat the oil in a pan. Add Garlic, onions and some salt. Add greens, water and vinegar.Cover and cook on medium low and cook 10-15 minutes, until greens are cooked to your liking. Check to make sure you have enough liquid when cooking. Serve warm with rice.

Summer Squash salad
Slice up summer squash or zucchini. A combination of colors is always pretty. Add a splash of olive oil and a splash of lemon juice. Toss. Add dill, diced onion and/or chives. Salt and pepper to taste. Toss again. Serve immediately, but best after it’s marinated together for awhile.

 

Fennel, Bean and Pasta Salad
Fennel bulb, leafy tops removed and reserved
1 small onion
Olive oil
1 can kidney beans
2-3 cups cooked pasta
1 tsp. lemon pepper

Thinly slice fennel bulb and onion. Saute in olive oil. Chop reserved fennel tops and add to cooked mixture with remaining ingredients. Serve chilled. Makes 4-6 servings.

 

**Fennel is also great roasted with potatoes or shredded raw on salads.

Happy Eating and have a great week!
Jody, Mike, Claudia Malcolm and Jonas
Hope to see you at the fair!!!

Threshing Table Farm Week 5A July 13, 2017

Greetings from the farm!

In your box:

Broccoli                                  Summer Squash                                Beets with tops                        Radishes with tops

Peas                                       Basil                                                  Green Onions                          Lettuce

Arugula

I’m listening to the thunder roll and we just came in from watching a beautiful lightening show and a visit from our neighbor. We could use a little rain, but it also makes it harder to do field work, so wet night or dry night- we’ll take the good of either.  I am writing this newsletter a few days early this week. I generally write the newsletters Tuesday nights. By Tuesday I have a good idea of what is going to be in the boxes, so there are few surprises. As it is Sunday night, I am making my best guess as to what will be harvested for the boxes- but don’t be surprised if something is missing or extra by Thursday.

I am leaving town tomorrow evening (Monday). Which is absolutely unheard of. I never leave during the farm season! But- it’s a pretty special occasion. Farm Technology Days is being held in Kewaunee, WI this week. Farm Tech days is a 3 day farm show like no other. 1 county hosts it each year. This year, for the first time it is being held in Kewaunee. I grew up in Kewaunee and most of my family is there. My family has farmed there for at least 7 generations. My parents have been involved in the planning for this event. It’s taken 3 years to plan and 1,600 volunteers to make this show happen. 30,000 people will attend the 3 day show.  These shows are always about big ag.  Held on huge dairy farms, this time it is no different. It will be held on a 6,000 cow dairy farm.  There is a part of the show called, Innovation Square. In Innovation Square, the hosting county decides what should be highlighted as new, innovative farming trends. I imagine that in the past, it has held robotic milkers, GPS systems on large combines, drones, that kind of thing. Frankly, I haven’t attended in years because I am too busy farming and also because there isn’t a lot at these shows for farmers of our scale.  This show will be different. My dad decided that what is new and innovative in farming, are farms that are feeding the people in their communities.  Small, local farms and their products and economic impact.  He took that idea to the rest of the planning committee and they agreed. This is a first for Farm Technology Days! My hope is that it will go well and all counties will leave space for small, local farms in the future shows.  So of course, I decided last winter that I would not be attending Farm Tech days, because it’s a 3 day event in July. I’m too busy. But then in March, my dad called to tell me that they would have a whole tent, just about CSA’s and they wanted me to run it! I was flattered, but couldn’t see how to make that happen. Claudia said, “Mom, it’s a once in a life time opportunity- do it! We can manage the farm!” So- I am! I am only attending on Tuesday, so I can drive out Monday night and come back Wed. morning. (It’s a 5 hour drive to Kewaunee.) Mike is taking Tuesday off to be here on the farm and everyone else will pitch in to make everything run smoothly. My friend Jen is going with me so that I have company for the long drive. We’re looking forward to our adventure. I hope to inspire others to farm or support a farm that feeds their community.  Wisconsin Farmer’s Union is helping to set up the displays and find other farmers for the other two days of the show.  I’ll report on how it went next week!

On the farm, we’re excited to have both broccoli and summer squash arriving!!  It looks like Cucumbers could be as early as next week and maybe potatoes?  This rain and humidity has been great for growing. The weeds are their worst in July. If you ever thought about volunteering out at the farm, now would be a great time! We’ve got lots of weeding to do! I find it very therapeutic. If you’ve got some thinking to do, do it while weeding. It works for me!

Bean Bags

We send our peas, beans, cherry tomatoes and any other small items in cloth bags we call bean bags. These are used to help cut down on the amount of plastic we might otherwise have to send in your boxes. My mom and her sisters spend many winter days sewing these for us. We love all the fun and beautiful fabrics they are sewn in and they love that it uses up scrap fabric and my mom and aunties can visit while sewing.  However, we only have a limited number of them. Please remember to send them back to us with the boxes at your pick up site. You are welcome to take them home, but return them the next trip so we can wash and reuse them.  Thank you!!

Storage tips:

Broccoli: Store in a plastic grocery bag

Summer Squash: Zucchini is a type of summer squash. So when we say summer squash, it could be any color. Use it all the same. They are very interchangeable. Store in the crisper drawer.

Beets:  Remove the tops and store as you would any green.  Beets do well in the crisper drawer.  Beet tops can be used as you would Swiss chard.

Radishes: Remove the tops and store as you would any green. Radishes will do really well in a plastic bag or a bowl of water in the refrigerator.

Peas: Crisper Drawer

Basil: Glass of water on the counter or try in a closed canning jar in the refrigerator. Sometimes I have luck with that. We have 3 kinds of basil.  The first cutting is always when they are small plants. This encourages much more vigorous growth. We have large Genova basil, which we gave a few weeks ago, and some small plants of lime basil and spicy globe basil. I can’t say which you will be getting, so that will be a surprise.

Green onions:  Crisper Drawer

Lettuce and Arugula: Salad spin and then store in a covered container or platic bag in the refrigerator.  Arugula is spicy, so it’s great mixed in with a salad of lettuce.  Hopefully, we’ll see more robust bunches of arugula in the weeks to come.

 

Recipes:

Beet Hummus

one very large beet (or two medium beets)

2 T. of tahini

2 cups chickpeas

2 medium cloves of garlic (Or use those leftover scapes)

1 small lemon, juiced

Peel and chop beets into medium cubes, put into sauce pan with just enough water to cover beets and simmer until beets are tender. Drain the water. Combine beets, chickpeas, garlic, lemon juice, salt and tahini in food processor and blend. Add a little water if the consistency is too thick for your liking.

Chocolate Beet Cupcakes

2 sticks butter, room temp.

1 1/2 cup flour

3/4 cups sugar

2 1/2 tsp. baking powder

1/2 tsp salt

4 Tbs. cocoa powder

4 eggs

1 cup, pureed, cooked beets

preheat oven to 350 degrees. Combine all ingredients, except beets and beat with electric mixer until smooth. Fold in the beets. Spoon the batter into paper lined cupcake tin. (Makes 12 cupcakes.)

Bake 20 minutes. Use the toothpick test to see if done.

Oven roasted broccoli with Parmesan, Garlic and Lemon

One head broccoli, cut into bite sized florets

Olive oil

4 cloves garlic, minced

zest of 1/2 lemon

1/2 cup grated parmesan

salt and pepper

Preheat oven to 450. In a large bowl, toss the broccoli with olive oil, lemon zest and garlic. Spread broccoli on large baking sheet in a single layer and roast in the oven for 10 minutes. Sprinkle with parmesan and return to the oven. Bake another 10 minutes until cheese is bubbly. Sprinkle with salt and pepper and squeeze a wedge or two of lemon right over before serving.

Cold Zucchini Salad

zucchini or summer squash

coconut oil or oil of your choice

minced garlic

red wine vinegar

Slice squash into thin strips lengthwise. Fry lightly  in hot oil until soft throughout. Transfer squash to a bowl; salt lightly. Discard most of the oil in the pan.  Add generous amounts of garlic and sauté lightly. Add 1/4 inch of red wine vinegar to the pan and bring to a quick boil. Toss sauce with the squash. Cover and refrigerate, serve in a few hours.

 

Threshing Table Farm Week 3

Hello from the farm!

In your box:

Kale      Spinach     Peas     Strawberries     Lettuce

Garlic Scapes     Basil

Well, we’re slowly creeping up to our goal of 10-14 items in the box!  We’re excited to see peas, kale and Strawberries(!!) make it into the box this week!  This has been a goofy weather week, (again) but the rain and cooler temps have been good for the greens and peas.

We barter beekeeping for strawberries at Demulling Farms in Osceola. As I mentioned earlier, they took quite a hit from the hail a few weeks ago. Luckily, there are still some great berries coming! We will be picking these for the boxes this week. There will be a quart of berries in each box. Jen and Loren are not able to open the farm for picking this year, but they are working hard to fill a limited number of orders. If you would like to order berries for delivery THIS THURSDAY, please let us know by TUESDAY, MIDNIGHT. They will be picked on Wed. morning. $15 for 5lbs of berries.  E-mail us with your name, the # of pounds you would like and where your pick up site is.  Please mail a check made out to Demulling Farms to us here-

Threshing Table Farm

2249 150th St.

Star Prairie, WI 54026

 

We hope to have more berries next week, but time will tell. We’ll keep you posted! Watch the newsletter for info.

We’re watching the summer squash plants blossom, the potato plants blossom and the winter squash and pie pumpkin plants as they start to canopy.  Mike, I and the crew have been quite busy weeding, weeding, weeding. So far, we feel like we are winning the war… most of the time.  Who hasn’t been busy weeding? Claudia.  Our oldest is on a 10 day vacation to visit her friend Aimee in Alberta, Canada.  She has never been away from home this long before, or this far, or alone for that matter! So it’s a grand adventure and growing experience for all of us. She’s been enjoying the great outdoors of Canada swimming and horse back riding along with some shopping, a concert and a whole lot more we’ll hear about when she gets back. Some of you may remember hearing about or meeting Aimee when she visited us here last summer.

Exciting News!!!!

Bifrost Farms Creamery is anxiously waiting to provide you with a goat cheese option with your upcoming CSA box for July 6th. These selections will be offered during the first and second weeks of each month during our season.
This time, Bifrost Farms is offering the following cheeses to be added to your share. One selection per member, please. To order and pay for your selection, go to  http://www.bifrostfarms.com/csa/  and fill out the contact form provided and use the Paypal button on that page to pay Bifrost Farms directly. Your cheese will be included in your share next week. Please have all orders placed by midnight, Sunday July 2nd for July 6th delivery.
Plain Chevre
Garlic Dill Chevre
Herbs de Provence Chevre
Salzkase, a Greek Feta-style cheese.
All packages contain at least 4 oz. of fresh goat cheese.

On to the veggies!!!

Storage:

Kale, Spinach, Lettuce- Wash, Spin dry and then keep in covered container or plastic bag in fridge.

Peas- in covered container in the refrigerator, if they even made it home! These are sugar snap peas- so enjoy the pod and all!

Garlic Scapes- in the crisper drawer

Strawberries- the sooner you eat/use the better. Store in the clamshell, in your refrigerator.

Basil- Glass of water on the counter.

 

Recipes:

Shells with White beans, Kale and Bacon

8 oz box of pasta shells (or other pasta)

4 – 6 slices bacon, chopped

2 cups chopped onion

1 celery stalk, chopped

3 cups chopped kale

1 cup chicken broth

3 cups cooked or canned cannellini or other white beans, drained

salt and pepper to taste

Parmesan Cheese

 

Cook pasta until tender.

While pasta is cooking, start cooking chopped bacon on med-high heat. After 1- 2 minutes, add onion and celery and cook until just soft. Add the kale and cook until the bacon is done. Add stock and beans, and sprinkle with salt and pepper. Cook until heated through, about 5 more minutes. Add more stock or water if needed. Add pasta and stir gently. Sprinkle with Parmesan.  Enjoy!

 

Easy Spinach Dip

2 cups fresh spinach- lightly saute in olive oil until wilted.

1 cup sour cream

1/2 cup mayo

1 packet onion soup mix

pepper to taste

Mix together. Chill 1 or more hours.

 

Mixed Greens with Garlic on Couscous

2 bunches fresh greens, such as spinach and kale

2 T. olive oil

1-2 garlic scapes, chopped

1/4 tsp. red pepper flakes

Salt

11/2 cups vegetable stock

1/4 tsp. salt

1 cup Couscous

Wash greens, remove thick stems.  While still wet, place greens in a pot. Do not add additional water. Cook, covered, just until wilted. Drain in a colander.  Heat oil in a large skillet over med heat. Add the garlic scapes and red pepper flakes. Cook 2 minutes, don’t brown.  Add the greens, mix well and cook until the greens are tender-about 3 minutes. Season generously with salt.

Make couscous according to package. Serve topped with the wilted greens.

Happy Eating!!

Your farmers- Jody, Mike and the kids

 

 

August 11th, 2016 Week 9 B

Threshing Table Farm                        Week 9 A

August 11th, 2016

 

 

What’s in this week’s box?

 

Swiss Chard    potatoes                            Beans                                  Jalapeno peppers                       

Dill                       Onion                                  Carrots                               Eggplant

Cucumber        Tomatoes                         Summer Squash           Sweet Peppers

Cilantro

 

It’s the salsa box!! Everything you need to make a fabulous fresh salsa is in this box!  The tomatoes are just beginning. Do you remember in spring when I asked you to vote for a new variety of vegetable? The Berkley Tie Dye tomato was one of the winners. They are beautiful! A little oddly shaped at times, but so pretty! They’re a mild tomato with great flavor. We’ve tried to get one in every box along with other varieties- enjoy! And to those of you who voted… Great Pick!!

 

The Jalapeno peppers are in the paper bag.  Do not touch the insides of them with bare hands! I learned the hard way from a salsa making event. The oils from the peppers can really burn your skin!

 

Week 9 is our half way point in the season.  Hard to believe we’re half way through- but that means there are still 9 weeks of fabulous veggies! If you are a summer half share, we wish you farewell! If you want to extend your share to a full share to continue receiving your box of produce each week- please let us know. We will see if we can work something out.

 

We’re expecting some good rains Wednesday and Thursday. Amongst all of our regular harvesting, we are working hard to get the onions pulled into the greenhouse to finish curing before the rain comes. We’ve got about half of them in there now. It’s a race against nature!

 

We have a sassy pig on the farm. He crawls out under the electric wire- several times a day. He doesn’t travel far and he puts himself back in if we shower the pigs with water (they love that!) or feed them scraps. (Their favorites are from Table 65’s kitchen or our pack shed.)  If you’re at the farm this weekend- take a look by the hoop house. You may see him up to his antics. J

 

Claudia has been busy taking photos this summer and putting them on Instagram. Check out all that’s been happening around here! Find us on Instagram at:

threshing_table_farm

 

 

We’re less than 2 weeks from our Pack Shed Party! We hope you can make it!!!

We’re looking for a few volunteers to help with parking and managing the pot-luck food. (Uncovering/adding serving utensils,etc. when it’s time to eat, removing empty containers, etc.)  Please let me know if you’d be able to help. Thank you!!!

 

Please come to Threshing Table Farm’s

2nd Annual Pack Shed Party!!

Friday August 19th,

6:30pm -??

Music provided by Gravel Road

Please bring a dish to pass,

A-H main dish

I-P salad/side

Q-Z desserts

 

Chairs and beverages for your family are helpful too! We will  provide lemonade and water. We will be passing a hat (or two!) to pay the band; So come with some cash, and show your appreciation!

Our address is:

2249, 150th st,   Star Prairie WI

Thanks so much! We can’t wait to see you there!!

 

Farm City Day:  The 2016 Farm City Day will be held on Saturday, August 13 at the Kruschke family’s Crisdhome Farm near New Richmond.  This is a great community opportunity to see how a farm runs.  There will be a free lunch, farm tour, ice cream, petting zoo, and lots of vendors.  The event will take place rain or shine.  For more information visit www.sccfarmcityday.com.

Kruschke’s are our neighbors- and we’ll be helping out with this event. Come on out and see their dairy farm! I’ll be there with a table about the farm as well as helping to serve the free lunch from noon-2. We’ll also have our farm open from 8am-2pm- stop by and say hi to Mike! We’ll be open for the pubic every Saturday from 8-1 until the season is done.

 

Phil’s Raspberries

Phil’s fall raspberries are starting!!  We should have them each week until heavy frost comes.  Please let me know if you’d like to order any- I’ll be able to get them to you starting next week. $4 a pint. If ordering, please let us know:
*Which Thursday you would like them
* Where your pick up site is.

Checks can be made out to Phil McConville.  – and mailed to us at:  Threshing Table Farm, 2249 150th St. Star Prairie, WI 54026  (or left at the farm in the “egg $” bucket.)

 

Needed:  Egg Cartons. Drop them off at the farm anytime! Thanks!!

In this box….

Carrots: Keep in crisper drawer or plastic bag.

 

Potatoes-  Store in cool, dry place.

 

Beans: Store in plastic bag left open in the refrigerator.

 

Swiss Chard: Store in crisper drawer, salad spinner, etc.

 

Dill and cilantro:  Plastic container in refrigerator.

 

Onions: Starting to cure. Counter is probably fine, but watch closely for soft spots.

 

Tomatoes: On the counter. We like to send them in varying stages of ripeness so you can have some to use all week. They’ll ripen nicely on your counter.

 

Cucumber and Summer Squash: Crisper Drawer.  Summer squash and zucchini can be used interchangeably in all recipes.

 

Eggplant: Refrigerate

 

Peppers: Crisper drawer

 

 

Pot Luck Potato Salad

I threw this together for a church pot luck on Sunday. No exact measurements- but it sure tasted great!!

 

4-6 potatoes, boiled until tender.  Cool. Dice.

1 summer squash, diced

small handful of onion, diced

2 Swiss chard leaves and stems, chopped, sautéed in olive oil

Dill, chopped

Salt and Pepper,

Olive oil and Balsamic Vinegar to taste

 

Gently toss all together. Enjoy!!

*Best at room temperature. Feel free to add additional veggies you have on hand.

 

 

Veggie Quinoa Chili

 

½ lb ground beef, optional

2 tsp. extra virgin olive oil

¼ cup minced onion

2 t. garlic, minced

2 t. chili powder

1 t. ground cumin

1 t. paprika

½ t. chili flakes

1 c.  quinoa, rinsed

1 small summer squash, diced

1 15oz can black beans

1 c. corn

2 cups diced tomatoes (or 1 can)

4 c. water

Salt to taste

Cilantro, avocado, sour cream for garnish

 

Brown beef in large soup pot.  Add olive oil if needed, garlic and onion. Cook 2-3 minutes. Add spices and cook 2 more minutes.

 

Add quinoa, summer squash, beans, corn, tomatoes and water. Salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer 15 minutes.

 

Top with cilantro, avocado and sour cream.

 

 

Mango Salsa

 

1 mango

2 tomatoes

juice of 1 lime

1 jalapeno

¼ cup chopped onion

2 T. chopped cilantro

1 tsp. minced garlic

 

Chop all ingredients. Seed the jalapeno as well as chop it.

Mix together and serve. Great as a topping on fish or chicken as well as eaten with tortilla chips or crackers.

 

Have a great week and happy eating!!

Jody, Mike, Claudia, Malcolm and Jonas

 

 

August 4th, Week 8 – 2016

 

What’s in this week’s box?

 

Celery leaves potatoes                            Beans                                  SavoyCabbage                             

Dill                       Onion                                  Carrots                               Eggplant

Cucumber        Broccoli                            Summer Squash           Pepper

Beets                   Radishes

 

We are playing a little bit of catch-up this week. Two weekends ago we spent lots of time away from the farm at the county fair. This past weekend, the kids and I spent the weekend in Kewaunee, WI to celebrate my grandma’s 90th birthday.  We had a great family reunion.  It was wonderful to be in the place where I fell in love with farming. Claudia was very excited to milk cows with her great- uncle Mark and she even got to name his newest cow. Her name? St. Croix!  My grandma was a farm wife for most of her life. She and my grandpa are still an inspiration to me. She’s seen so much in her 90 years! I am the only grandchild on either side of my farming family- who is a farmer. I’m humbled to be carrying on that legacy.

 

Luckily for our farm, Mike was here holding down the farm this weekend. We couldn’t both be gone two weekends in a row.   We’re starting to pull the garlic and it looks amazing! The onions are starting to get pulled and cured. The tomatoes are starting to show their colors and oh my goodness… the first ground cherries are ready if you look really carefully!  And they taste amazing! You’ll have to take my word for it for another week or two until we have enough to share. So much still to get done and so much amazing food coming your way!

 

August is full of farm fun!!

 

Please come to Threshing Table Farm’s

2nd Annual Pack Shed Party!!

Friday August 19th,

6:30pm -??

Music provided by Gravel Road

Please bring a dish to pass,

A-H main dish

I-P salad/side

Q-Z desserts

 

Chairs and beverages for your family are helpful too! We will  provide lemonade and water. We will be passing a hat (or two!) to pay the band; So come with some cash, and show your appreciation!

Our address is:

2249, 150th st,   Star Prairie WI

Thanks so much! We can’t wait to see you there!!

Farm City Day:  The 2016 Farm City Day will be held on Saturday, August 13 at the Kruschke family’s Crisdhome Farm near New Richmond.  This is a great community opportunity to see how a farm runs.  There will be a free lunch, farm tour, ice cream, petting zoo, and lots of vendors.  The event will take place rain or shine.  For more information visit www.sccfarmcityday.com.

Kruschke’s are our neighbors- and we’ll be helping out with this event. Come on out and see their dairy farm! We’ll also have our farm open from 8am-1pm- stop by and say hi! We’ll be open for the pubic every Saturday from 8-1 until the season is done.

Needed:  Egg Cartons. Drop them off at the farm anytime! Thanks!!

In this box….

Carrots: Keep in crisper drawer or plastic bag.

 

Potatoes-  Store in cool, dry place.

 

Beans: Store in plastic bag left open in the refrigerator.

 

Broccoli: Store in a plastic bag in the refrigerator

 

Dill and celery leaves:  Plastic container in refrigerator.

 

Onions: Not cured yet, so keep them in the crisper drawer

 

Savoy Cabbage: Crisper Drawer

 

Cucumber and Summer Squash: Crisper Drawer

 

Radishes and Beets: Take tops off the roots for long term storage.  Store greens like any salad greens. Roots in the crisper drawer.

 

Eggplant: Refrigerate

 

Peppers: Crisper drawer

 

 

Cucumber Sandwich Spread

1 ½ cup chopped cucumber

Chopped celery leaves to taste

3oz package cream cheese

½ cup mayo

1 T. minced onion

salt and pepper to taste

 

Mix and serve on bread or crackers. Yum!!

 

Grilled Eggplant

Eggplant, sliced

Olive oil

Salt and pepper

 

Sprinkle egg plant slices lightly with salt. Place in colander and let stand one hours. Wipe excess salt off eggplant. Brush with olive oil and sprinkle with pepper. Grill, broil or sauté on both sides until golden brown (approximately 5-8 minutes.)

 

Eggplant Pizzas

2 medium eggplants, unpeeled, cut into ½ inch slices

½ cup olive oil (reserve 1 T.)

1 small onion, diced

2 cloves garlic, minced

2 c. pizza sauce

1 c. grated mozzarella cheese

(Other pizza toppings, optional)

 

Place eggplant slices on baking sheet. Brush each slice with oil and broil until the eggplant is golden brown. Turn the slices over and repeat.  In a large sauce pan, heat 1 T. oil and sauté onion and garlic. Add pizza sauce and bring to a boil. Remove from heat and carefully spread on eggplant slices. Sprinkle with cheese and broil 5 minutes or until the cheese is bubbly and the eggplant heated through.

 

Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata

Ingredients

Servings: 4

  • 5 tablespoons olive oil, divided
  • 1/4 cup chopped fresh dill
  • 1 tablespoon finely grated orange peel
  • 3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
  • 1/4 cup thinly sliced onion
  • 4 6- to 7-ounce halibut fillets or mahi-mahi fillets (about 1 inch thick)
  • Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Microwave on high until just tender, 8 to 10 minutes. Drain. Cool beets slightly. Peel and cut into slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and onions. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
  • Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
  • Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve

 

 

Have a great week and happy eating!!

Jody, Mike, Claudia, Malcolm and Jonas

 

July 7 Week 4 B

Threshing Table Farm                        Week 4 B

July 7th, 2016

 

 

What’s in this week’s box?

 

Bok Choi                       Peas                                     Parsley
Beans                           Sunflower Sprouts            Kale                                      Turnips                             Onion                          Baby Red Potatoes                                   Lettuce                

 

Tonight I am writing this letter to the gentle rumbles of thunder and the soothing sounds of rain. I am one happy, relaxed farmer! We have been needing rain really badly. Mike has been moving irrigation non-stop every 12 hours for the past week and then some. Everything has been so dry!  Irrigation is helpful, but nothing beats the rain that nature provides. We hope to see some huge gains in our zucchini, summer squash and cucumber patches as a result.

 

We hope you all had a wonderful 4th! We got a lot of farming done as well as some visiting and sitting around the camp fire. It’s always good to have a reason to stop working and enjoy the people and land around u s. Hopefully, you got to do the same.  Now that July is here it’s time to get ready for the county fair! The boys’ have been working with grandpa on their woodworking projects, Claudia is sorting through photos she’s taken for the photograpy project and all 3 are working with their show calves.

 

We are excited to be sharing the first of the potatoes with you! They are not washed. Baby red potatoes have a very fragile skin.  They will wash right off if you are not careful. We feel it is best to send the potatoes dirty and allow you to wash them off before you prepare them. You will see them like this for a few weeks, until the skins toughen up and then we will be washing them for you.  The paper bag they come in is an effort to keep the dirt off of the rest of your food.

 

 

Cooking Class

 

Moorish Style Pork with Couscous

One of our CSA members Sue Keskinen and her sister, Katje, will be teaching this cooking class on July 19th from 5:30 to 7:00 pm in our packing shed.  They will show you all the steps to create this meal and also give you the recipes.  You will then enjoy the meal and have the opportunity to ask questions about its preparation.  If you like, you can bring your own wine or beer to have with the meal. Class size is limited to 10 people.

Cost: $10, bring payment to the class.

Please RSVP to Sue at skeskinen@yahoo.com

 

Phil’s Raspberries

Phil’s Raspberries are ready!! If you pick up at the farm, there will be some for sale on Thursday. If you would like to order some to be delivered with your share next week, July 14th,  please e-mail me with your order. 1 pint of raspberries is $4.  First come, first serve. We will fill orders as they and the berries come. Phil also offers u-pick in beautifully groomed raspberry beds.  Give him a call if you would like to come to Star Prairie for raspberry picking.  715-781-5861

 

 

 

Bok Choi  – Store in a plastic bag in the refrigerator.

 

Peas- store in a covered container in the fridge.

 

Lettuce- Salad Spinner and then store in covered container.

 

Kale- Great for salads or sautéing.  Store in a plastic bag in the refrigerator.

 

Potatoes-  Store in cool, dry place. Because these have not been cured, use soon.

 

Beans: Store in plastic bag left open in the refrigerator.

 

Sunflower sprouts- Store in a plastic bag in fridge.

 

Parsley- Plastic container in the refrigerator

 

Turnips: Remove greens for longer storage. Store greens as you would any salad green, Turnips do best in the crisper drawer.

 

Onion: These are young onions that are being pulled to make room in the onion patch. You can use the greens as well as the bulb. Store in the refrigerator.

 

 

Bok Choi Salad

topping:

  • 1 cup slivered almonds
  • 2 tablespoons sugar
  • 1/3 cup sesame seeds

dressing:

  • 3 tablespoons sugar
  • ¼ cup grapeseed oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 fresh onion with greens, thinly sliced
  • 1½ pounds bok choy
  1. Preheat oven to 350°F. Spread slivered almonds in a single layer on a baking sheet, and bake for 7 to 10 minutes, until golden brown. Set aside.
  2. Sprinkle 2 tablespoons sugar in an even layer over the bottom of a saucepan set over medium heat. The moment the sugar is completely liquefied, add almonds, stirring briskly to coat, then sesame seeds, stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.
  3. In the same saucepan, bring the dressing ingredients to a boil: sugar, oil, vinegar, soy sauce, and whisk until sugar is dissolved. Add sliced green onions and remove from heat. Dressing can be used while warm or cool.
  4. Meanwhile, slice the bok choy crosswise into ½-inch pieces. Bits of dirt can lodge themselves in the greens’ numerous crevices, so thoroughly wash and dry the greens after you’ve chopped them. Place bok choy in a large bowl, and toss with dressing. Just before serving, add the nut mixture and toss well.

Potato, Green Bean and Parsley Salad

2lbs  new potatoes
½ lb long green beans, ends removed
olive oil
2 teaspoons ground turmeric
1 tablespoon cumin seeds, toasted
salt and pepper
small handful of parsley, roughly chopped
150g feta

Halve the spuds if need be and boil in plenty of salted water until they are tender. Drain and transfer to a large bowl.

Blanch the beans in boiling water for about a minute – you want them to retain their fresh crunch so take care not to overcook them. Run under cold water to cool them down, drain, then add to the potatoes. Add a tablespoon or two of olive oil, followed by all remaining ingredients except for the feta, and toss everything together to combine.

Taste and season accordingly, then transfer to a serving platter or dish. Scatter the feta over the top and serve.

 

Here are some options I found on line for dressings to pair with sunflower sprouts. Add them to lettuce salads and try one of these dressings!

Because sunflower shoots are pretty crunchy, they pair best with something creamy. Here are some topping ideas for a sunflower shoot salad:

  • Goat cheese + lemon vinaigrette (Blend 1/2 cup extra virgin olive oil, 1/4 cup lemon juice, 1 tablespoon warm water, the zest of one lemon, salt, and black pepper.)
  • Cannellini beans + creamy vinaigrette (Blend 1/3 cup extra virgin olive oil, 3 tablespoons of white wine vinegar, 3 tablespoons of soft tofu, 1 teaspoon of Dijon mustard, 1 chopped shallot, salt, and black pepper.)
  • Avocado vinaigrette: Blend 1/4 cup of lime juice, 1/2 of an avocado, 1 teaspoon minced garlic, salt, and black pepper.
  • Yogurt sauce: Blend 1 cup yogurt, 1 teaspoon minced garlic, salt, and freshly ground black pepper. Thin with olive oil and lemon juice. (Variation – Nutty yogurt sauce: Whisk in up to 1/4 cup of your favorite nut butter to the yogurt mixture. Thin with olive oil, rice vinegar, and honey.)

 

 

 

 

Have a great week and happy eating!!

Jody, Mike, Claudia, Malcolm and Jonas